Celebrity chef David Thompson’s Singapore outpost serves Thai street food in a cosy place inspired by Bangkok’s vibrant street culture. It’s popular for its pad Thai, which melds the sweet, tangy and spicy flavours; it has just enough wok hei for a delicious finish. The chef’s take on the softshell crab is different from the usual heavily battered, crusty, deep-fried version we’re accustomed to—his version is saltier, but with just enough herbs and greens to make it palatable. For a dish that packs a punch, the Nong’s stir-fried long eggplant, served with minced pork and prawns, is deliciously soft and smoky—perfect with rice. Wines are on offer, but we recommend ordering a cocktail from the bar, where an array of choices await. The Melrose Fizz, a fruity combo of rockmelon, gin, rose and sauvignon blanc, is a good counterpoint to the salty, intense notes of the dishes.